Savor: From the Back Porch

by WBM staff

Wrightsville Beach Museum Board Members Favorite Recipes

Photography by Joshua Curry 

In the shade of a sloping porch roof, beneath exposed beams, centered on the painted gray floorboards of the Wrightsville Beach Museum of History s porch, a vintage dining table languishes in the late afternoon breeze begging for diners. Inspired by executive director Madeline Flagler, who coaxed board members into preparing a light summer supper from recipes old and new, the table is set with artifacts from the museum s collection with garden flowers selected and arranged by Sandy May.       

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Chilled Cucumber Soup

Jan Wessel, from Jean Wessel s recipe

Shrimp with Lemon & Rosemary

Kay Warren

Asparagus Vinaigrette Salad

Lori Rosbrugh

Fried Green Tomatoes with Pimento Cheese

Lori Rosbrugh

Lemon Pie

Susan Creasy, from Elaine Creasy s recipe

 

RECIPES

 

Chilled Cucumber Soup

Jan Wessel, from Jean Wessel s recipe

2 cups chicken broth        

1 1/2 cups sour cream

1 tablespoon onion, finely chopped   

1 teaspoon dill weed

3 cucumbers, peeled and sliced into rounds

Preparation: Cook the broth, cucumber and onion in a saucepan until the cucumbers are tender. Cool to room temperature. Place mixture in a blender and add the sour cream and dill. Whirl in the blender. Add salt and pepper to taste. Chill before serving.

Makes 4 to 6 servings.


Shrimp with Lemon & Rosemary

Kay Warren

1 cup butter, melted

1 cup fresh lemon juice

1 cup Worcestershire sauce

2 tablespoons fresh rosemary, chopped

1 tablespoon salt

1 tablespoon coarsely ground black pepper

1 tablespoon hot sauce

1/4 tablespoon red pepper, ground

4 garlic cloves, minced

3 pounds shrimp, unpeeled

2 large lemons, thinly sliced

Preparation: Combine first nine ingredients, stirring well. Layer shrimp and lemon slices in a 3-quart dish. Pour rosemary/lemon mixture over all. Bake at 400 degrees for 25 to 30 minutes, stirring once. Be sure to have plenty of bread for dipping in the delicious broth.

Makes 6 servings.

 

Asparagus Vinaigrette Salad

Lori Rosbrugh

Salad:

1 bundle fresh asparagus (pencil diameter or larger, if possible)

1 head Boston lettuce

1 hard boiled egg, peeled and sliced into rounds

1/2 small red onion, thinly sliced, separated into rings

4 ounces blue cheese, crumbled

Vinaigrette:

3 tablespoons canola oil

2 tablespoons olive oil

2 tablespoons red wine vinegar

1 garlic clove, minced

1 teaspoon Dijon mustard

1 teaspoon sugar (or more, to taste)

1 teaspoon salt

Freshly ground black pepper, to taste

Preparation: Steam (or microwave in bowl of water) asparagus just until bright green and tender; rinse under cold water and pat dry. Place asparagus in a gallon sized resealable bag. Mix all vinaigrette ingredients together in small bowl and pour over asparagus. Let asparagus marinate in refrigerator at least 4 hours (up to overnight), turning occasionally.

Either on individual serving plates, or on a large platter, arrange lettuce leaves, then asparagus spears, then onion slices, egg slices and blue cheese. Drizzle extra marinade over salad. Refrigerate until serving time.

Makes 4 servings.

 

Fried Green Tomatoes with Pimento Cheese

Lori Rosbrugh

3 green tomatoes, cut into 1/3-inch slices                  

salt

1/2 cup all-purpose flour

1 egg, beaten with small amount of water added to make a wash

1/2 cup House-Autry seafood breader, any flavor

Vegetable oil for frying

Pimento cheese, any flavor

Cook s note: Parmesan cheese can be substituted for pimento cheese. Cheese with jalapeno peppers was used in the recipe pictured below.

Preparation: Wash and slice tomatoes into rounds. Sprinkle slices with salt and let rest while assembling the coating ingredients. Coat slices in flour. Dip slices in egg wash. Dredge slices in seafood breader. Pan fry in hot oil until golden on both sides. Transfer to racks set inside baking pans. Top each slice with pimento cheese. Place under broiler until cheese melts.

Makes 4 to 6 servings.

 

Lemon Pie

Susan Creasy, from Elaine Creasy s recipe

Crust:

1/2 cup graham cracker crumbs

1/4 cup butter, melted

1/4 cup sugar

Lemon filling:

1 can condensed milk

2 egg yolks

1/2 cup lemon juice

Meringue topping:

1/2 teaspoon cream of tartar

2-3 eggs

3 tablespoons sugar

Preparation:

Crust: Mix together ingredients and press into a pie plate. Pre-bake at 350 degrees for five minutes and allow to cool.

Filling: Mix together egg yolks and milk. Add 1/2 cup lemon juice a little at a time, until blended. Pour mixture into graham cracker crust.

Topping: In a separate bowl, beat two or three egg whites with cream of tarter and sugar until stiff peaks form. Heap onto pie.

Bake at 350 degrees for 10 minutes, until light brown.

 

Recipe from a Reader:

Watermelon Salad

My watermelon salad to me it is the epitome of summer with a Southern twist. Our family summered at Wrightsville Beach in the  70s and loved it. It was a time when you didn t lock your doors, everything was open. We bought a used Sunfish one summer and had a marvelous time going all over the sound and the marshes. The Sunfish is now happily ensconced at a friend s home on the Eastern Shore of Maryland. We moved here permanently in 2001 and are thrilled to be back.     -- Anne Dols

3/4 cup pecans, chopped

5 cups watermelon, seeded and cubed

1 6-ounce package spinach, thoroughly washed

Pepper Jelly Vinaigrette

1/2 cup blue cheese crumbles

Pepper Jelly Vinaigrette

1/4 cup rice wine vinegar

1/4 cup pepper jelly

1 tablespoon fresh lime juice

1 tablespoon onion, grated

1 teaspoon salt (or less)

1/4 teaspoon pepper

1/4 cup vegetable oil

Vinaigrette Preparation: Whisk together first six ingredients. Gradually add oil, whisking until blended.

Makes 3/4 cup.

Salad Preparation: Toast pecans. Combine watermelon and spinach in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to serving platter, and sprinkle evenly with pecans and cheese.

Makes 6 to 8 servings.

 


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